Fondue in a roll

Fondue in a roll

Total: 40 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 764 kcal
, Fat: 35 g
, Carbohydrate: 62 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the bread

4 bread rolls (e.g. Bürli)
100 g dried tomatoes in oil, halved and 1 tbsp of oil
½ tbsp liquid honey
1 tbsp thyme, finely chopped
1 garlic clove, pressed


800 g fondue cheese mix
3 dl white wine
1 tbsp Maizena cornflour
a little pepper
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How it's done

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To prepare the bread

Slice a lid approx. 2 cm thick off the top of each roll. Carefully remove the bread from the inside, cut into cubes. Mix the bread cubes with the tomato oil, honey, thyme and garlic, spread the bread and tomatoes onto a baking tray lined with baking paper.

To bake

Bake the bread cubes for approx. 10 mins. in the centre of an oven preheated to 200°C. Place the bread bowls and lids in the oven and bake alongside the bread cubes for the final 5 mins.


Pour the cheese mixture into the fondue pot. Mix the cornflour with the wine, pour into the pot, bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Divide the fondue between the bread bowls, serve with the croutons, tomatoes and lids.

Good to know
Tip: Use scooped-out bread crusts for a fondue bread pudding.

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